Recipe by Bill Gary
You can make almost any type of gravy from this recipe, and it's a lot easier to do than you'd expect, with ingredients you will most likely already have at hand. Feel free to double or even triple this recipe. Why buy 'like home made' when you can HAVE home made? One note, when stored in the fridge, it will turn to a jello-like mass, simply reheat and it will return to gravy consistency.
- stock or broth, of the type of meat you are serving
- wine, detailed below (optional)
- juices from cooked meat, from the meat you are cooking
- 3 tablespoons melted butter or 3 tablespoons bacon fat
- 3 tablespoons all-purpose flour
- 5 ounces sliced mushrooms, sauteed in butter for 5 minutes (optional)
- minced cooked giblets for poultry (optional)
Directions See How It's Made
- One note I can't stress enough.
- If you are making a gravy with pork juices, use the melted butter, not the bacon fat, or you'll get a gravy that's way too salty.
- Gravy base: When you are done preparing your poultry or roast, remove the meat from the roasting pan.
- skim the fat from the remaining juices and discard.
- Reserve the juices separately by simply pouring them into a cup or bowl.
- Do not use a scraper.
- Add the butter or bacon fat directly into the pan.
- Sprinkle the flour evenly over the pan.
- Using a whisk, whisk the flour into the liquid until evenly blended (the mixture should be the consistency of batter).
- Using a wooden spoon, carefully and with as much strength as you can manage, scrape up as much of any burnt on pieces as you possibly can.
- Using a rubber scraper, scrape the mess into a medium to largeish saucepan (the heavier the better).
- Turn the heat on medium and continue to whisk for a few minutes.
- Add liquid as described below for each meat type.
- Add any optional ingredients you may have.
- Increase the heat to high and bring the gravy to a boil, whisking often and scraping up any of the flour paste that has congealed.
- Lower to a simmer and cook about 5 to 10 minutes, or until the consistency of the gravy is just a tad runnier than you'd expect.
- At this point feel free to improvise with spices.
- I add a pinch of freshly ground black pepper and occasionally 2-3 Tbsp freshly minced parsley to the beef and pork.
- The chicken I leave alone.
- Let the gravy cool for about 5 minutes, it should thicken a little on cooling, and serve.
- Liquid Combinations (the'body' of the gravy).
- For Poultry (Chicken or Turkey) gravy: Use a combination of the reserved juices, chicken stock or chicken broth, and chablis (optional), making 2 cups of liquid total.
- The giblets AND the mushrooms go wonderfully with this gravy For Beef gravy: Use a combination of the reserved juices and beef stock or beef broth (I'm too scared to add wine to this one, I don't know much about red wines, maybe try a dash of merlot) to make 2 cups.
- The mushrooms go great with this one For Pork gravy: First off, use melted butter instead of bacon for the gravy base or the gravy will be too salty.
- Otherwise, proceed as with beef gravy above.